Shhh! Don't tell anyone!
More secrets for you. Only because I have not been posting. I'm so sorry. Say we'll still be friends? Please? You'll probably propose after you taste this recipe.
A few days after having Zachary, our old neighbors brought over a sweet gift with adorable clothes in it. I wanted to thank them by making something yummy. I honestly can't recall what kind of pie I made, but they loved it so much, the wife asked if she could trade a recipe for it. They were Greek, so, I agreed, immediately asked for an authentic baklava recipe. She gave me her grandmother's. I was forever thankful. I'd give her five cherished recipes for this one if she had asked. It'd be worth it.
Any, and every time I make this recipe, my husband will do anything I ask to get a small taste. It seriously is that delicious.
Well folks, I won't waste any more of your time. Go make two of these, and give one to your neighbor. There doesn't have to be an occasion. But I can assure you it will make their week, and you'll have a friend for life.
Baklava
1lb phyllo pastry, thawed
1 cup butter, melted
1 cup sugar
1 heaping tsp cinnamon
2 cups finely crushed walnuts
1/2 cup water
1/4 cup lemon juice
1/4 cup honey
1. Preheat oven to 325. Grease 11x7x2 baking pan.
2. Mix 1/4 cup sugar, cinnamon and nuts together.
3. Layer sheets, one at a time, brushing each one with the melted butter. Fold any extra dough over, alternating the sides you fold it so it will stay even when baked. Once you have layed and brushed 8 sheets, sprinkle with a 1/4 cup of nut mixture. Then repeat until you have 8 sheets, then repeat the cinnamon mixture. Continue this pattern until you have 8 sheets of dough remaining.
4. Layer the remaining 8 sheets (brushing with butter in-between) on top of the dish.
5. Cut diagonally into squares, making sure the cut goes all the way through to the bottom of the pan.
6. Bake for one hour or until crisp and golden.
7. While it is baking, combine water, lemon juice, honey, and remaining sugar (3/4 cup) in a saucepan. Bring to a boil, stirring constantly. Lower the heat and stir occasionally until Baklava is finished baking.
8. Once baklava is finished, remove, and immediately pour over the sugar water mixture. It will steam/bubble, and that is normal. Make sure to coat all parts of the top of the baklava.
9. Cool, and remove from pan, placing on a plate/platter, and covering loosely. If you cover it too tightly, it will become soggy.
A few days after having Zachary, our old neighbors brought over a sweet gift with adorable clothes in it. I wanted to thank them by making something yummy. I honestly can't recall what kind of pie I made, but they loved it so much, the wife asked if she could trade a recipe for it. They were Greek, so, I agreed, immediately asked for an authentic baklava recipe. She gave me her grandmother's. I was forever thankful. I'd give her five cherished recipes for this one if she had asked. It'd be worth it.
Any, and every time I make this recipe, my husband will do anything I ask to get a small taste. It seriously is that delicious.
Well folks, I won't waste any more of your time. Go make two of these, and give one to your neighbor. There doesn't have to be an occasion. But I can assure you it will make their week, and you'll have a friend for life.
Baklava
1lb phyllo pastry, thawed
1 cup butter, melted
1 cup sugar
1 heaping tsp cinnamon
2 cups finely crushed walnuts
1/2 cup water
1/4 cup lemon juice
1/4 cup honey
1. Preheat oven to 325. Grease 11x7x2 baking pan.
2. Mix 1/4 cup sugar, cinnamon and nuts together.
3. Layer sheets, one at a time, brushing each one with the melted butter. Fold any extra dough over, alternating the sides you fold it so it will stay even when baked. Once you have layed and brushed 8 sheets, sprinkle with a 1/4 cup of nut mixture. Then repeat until you have 8 sheets, then repeat the cinnamon mixture. Continue this pattern until you have 8 sheets of dough remaining.
4. Layer the remaining 8 sheets (brushing with butter in-between) on top of the dish.
5. Cut diagonally into squares, making sure the cut goes all the way through to the bottom of the pan.
6. Bake for one hour or until crisp and golden.
7. While it is baking, combine water, lemon juice, honey, and remaining sugar (3/4 cup) in a saucepan. Bring to a boil, stirring constantly. Lower the heat and stir occasionally until Baklava is finished baking.
8. Once baklava is finished, remove, and immediately pour over the sugar water mixture. It will steam/bubble, and that is normal. Make sure to coat all parts of the top of the baklava.
9. Cool, and remove from pan, placing on a plate/platter, and covering loosely. If you cover it too tightly, it will become soggy.
This is such a great treat in the fall and winter. Or when it's rainy. Or when you're sick. Or just because you need some in your life.
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